How Sweet It Is!

September 2026 Issue

by Elizabeth Skenes Millen & Lindsay Gifford
Information, Recipes and Photography provided by Savannah Bee Company

September is a sweet time of the year. It’s the portal to cooler weather, football season, and the calm before the onslaught of holidays. But did you know it is also the time of year when honeybees take a little rest? Every year, September marks the end of the honey collection season for most beekeepers in the United States, which is why it has been deemed National Honey Month by the U.S. Department of Agriculture since 1989.

In celebration of the busy honeybees and the bounty of nutrition and health benefits they work hard to provide for us, National Honey Month sets out to create awareness and recognize the importance of the benefits of honey as an all-natural, single ingredient. With more than 300 unique varietals that range in color, flavor, and aroma, plus a slew of functional benefits both in and out of the kitchen, there is so much about honey to celebrate.

If you think your life is busy, don’t even try to compare it to the honeybee. Did you know the 60,000 or so bees in a single beehive may collectively travel as many as 55,000 miles and visit more than two million flowers to gather enough nectar to make just a pound of honey? And not only do honeybees provide us with delicious, sweet honey, they are also a vital part of our agricultural industry, pollinating nearly one in three bites of food we eat. Now, that is something to celebrate!

In recognition of National Honey Month, we naturally teamed up with the name everyone in the Lowcountry thinks of when it comes to honey: Savannah Bee Company. Founded by beekeeper Ted Dennard, Savannah Bee Company has spent decades transforming the way people experience honey. The company’s line of honey products showcase exceptional varieties sourced from trusted beekeepers and unique floral regions around the world, while inspiring the next generation to love and protect bees. In addition to elevating the honey world, they also are putting the health of bees, their habitats, and the planet at the heart of the brand.

Just like the industrious bees that work hard at Savannah Bee Company, there is plenty of fresh buzz among the innovative staff, as well. The growing brand recently expanded its lineup with new Squeeze Honeys, designed for easy, everyday delectable drizzling. In addition, they unveiled exciting new flavors—vanilla and citrus—alongside long-time Savannah Bee favorites like wildflower. The popular honeycomb collection wasn’t overlooked as demand asked for a more portable option. With the new 3.17 oz. snap-lid “pack & go” size honeycomb, snacking, lunchboxes, picnics, cheese boards, and on-the-go occasions just leveled up. 

There’s no doubt honey is a hot commodity, but in this case, we mean hot-hot. Hot honey has taken the epicurean palate by storm, especially for those who like a little heat with their sweet. Right on time, Savannah Bee has introduced two new Honey Hot Sauce flavors perfect for fall—think chicken wings, tailgates, and spiced-up charcuterie.

With its natural ability to infuse flavor into both sweet and savory dishes, honey works overtime as a solid pantry staple, and Savannah Bee is leading the way. Together, these launches bring their passion for exceptional honey into more everyday eating occasions, and we are the beneficiaries of this sweet goodness in both taste and nutrition.

We went searching for some of our favorite Savannah Bee Co. recipes so we could celebrate National Honey Month, too. But we didn’t have to search far to stock up on Savannah Bee honeys. Artware at Shelter Cove Towne Centre on Hilton Head is the first store in the country to be named a Queen Bee Store by Savannah Bee Co. and they are dedicated to carrying nearly every product in the entire line. How’s that for convenience?

Turn the page to find some of Savannah Bee Company's most popular recipes and log on to savannahbee.com to find even more. Bee-lieve us, Honey! When you serve up these delectable dishes, you’ll be the Queen Bee and all the buzz.

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Stuffed Butternut Squash
Serves 4

1 Butternut squash
2 Tbsps Olive oil, divided
2 ribs Celery, finely chopped
2 cloves Garlic, minced
1 cup Farro
1 yellow Onion, finely chopped
¼ cup toasted Pine nuts
1½ cups Vegetable broth
¼ cup Parmesan cheese, grated
¼ cup Currants
1 tsp fresh Sage, chopped
½ tsp fresh Thyme
½ tsp Salt
¼ tsp Black pepper
2 Carrots, peeled and finely chopped
3 Tbsps Savannah Bee Company Honey (we used Tupelo Honey), divided

Preheat oven to 350°F. Cut the butternut squash in half lengthwise and remove the seeds. Place both halves on a parchment paper lined baking tray, cut side up. Combine 1 tablespoon of olive oil with 1 tablespoon of honey. Rub both sides of squash with olive oil and honey to coat. Season with salt and pepper. Bake for 60 minutes until the squash is fork tender. Remove the squash from the oven and allow to cool enough to be easily handled.
To make the filling, scoop out the squash flesh in the center of both squash halves, leaving a 1” border all around. Return squash “shells” to baking tray. Set aside the scooped-out squash and roughly chop it.

In a large pan over medium heat, heat 1 tablespoon of olive oil. Add carrots, celery, onion and garlic and cook, stirring often, until onions are translucent (5 minutes). Add the farro and broth into the pan and stir. Bring to a simmer and cover until farro has absorbed all the broth (about 18-20 minutes). Remove from heat and stir in honey, pine nuts, currants, sage, thyme, salt and pepper, and reserved chopped squash. Pack both halves of squash with stuffing. Sprinkle each half with parmesan cheese and bake for 20-35 minutes. To serve, slice and serve.

Pro Tip: Oil all sides of the squash, butternut squash skin is thin and edible. No need to leave it on your plate.

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Mashed Potatoes with Honey Caramelized Onions
Serves 4

¼ cup Savannah Bee Company Honey (we used Tupelo Honey)
1 yellow Onion, thinly sliced
6 sprigs of fresh Thyme, divided
1 Tbsp Unsalted butter
Salt and pepper, to taste
5 medium Potatoes, peeled and cut into 2” pieces
1 clove Garlic
4 Tbsps Butter
6 Tbsps whole Milk
Salt and pepper, to taste

In a large skillet, melt butter and Savannah Bee Company Tupelo Honey together, add the onions and 3 sprigs of thyme. Cook over low heat until the onions are golden brown. Season with salt and pepper and set aside. Add potatoes, garlic, and the remaining thyme to a large pot and cover by ½” of cold water. Add a generous amount of salt to the water. You want the water to be salty. Bring to a boil and cook the potatoes for 15-20 minutes until you can pierce the potatoes easily with a fork. Strain and add potatoes back to your pot. While potatoes are still hot, mash them with a potato masher or electric hand mixer. Add butter, milk, salt and pepper and mix again, being careful to not overwhip your potatoes. Fold in the caramelized onions. To serve, garnish with some fresh thyme, a pat of butter or two, and fresh ground pepper.

Pro Tip: No need to pick your thyme leaves off the stem. Toss your sprig in whole. The leaves will fall off while cooking, then just pick the woody stem out at the end and toss.

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Honey Baked Beans
Serves 8

½ cup sweet Onion, diced
4 slices thick-cut Bacon, diced
½ tsp Garlic powder
½ tsp dry Mustard
3 Tbsps Soy sauce
3 Tbsps Worcestershire sauce
2 Tbsps Apple cider vinegar
2 Tbsps Dark brown sugar
1 cup Ketchup
½ cup Savannah Bee Company honey (we used Wildflower Honey)
3 (15.5 oz) cans Navy beans, drained and rinsed
Edible wildflowers for garnish, optional

Preheat the oven to 350°F. Coat a 2-quart baking dish with cooking spray. Cook the bacon in a large skillet until crispy. Remove the bacon from the skillet with a slotted spoon to paper towels to drain, reserving the drippings in the skillet. Add the onion to the skillet and cook for 5 minutes or until tender. To season the beans, stir together the ketchup, honey, soy sauce, Worcestershire sauce, vinegar, and brown sugar in a large bowl. Add the bacon, onion, and beans and stir to combine. Transfer the beans to the prepared baking dish. Bake for 35 to 40 minutes or until the beans are bubbly. To serve, garnish the beans with wildflowers if desired.

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Korean BBQ Wings
Serves 2-4

12 Chicken wings (about 3 lbs)
6 Tbsps Unsalted butter 3 Tbsps Gochujang (red chili paste)
4 Garlic cloves, minced
2 tsps Soy sauce
1 tsp Rice vinegar
2 tsps Sesame oil
Toasted sesame seeds
2 Scallions, sliced
¼ cup Cilantro
Lime wedges
3 Tbsps Savannah Bee Company Honey Hot Sauce
6 Tbsps Savannah Bee Company Honey (we used Wildflower Honey)

Preheat oven to 300°F. Prepare a baking dish with non-stick baking spray. Set aside. Prep wings: At the joint separating the drumette from the flap, cut each of the chicken wings in half. Cut the tip off each flap. Set the drumettes and flap aside and discard the tips. Over medium-low heat, melt the butter in a medium saucepan. Sauté the minced garlic until just fragrant, 30 seconds. Add gochujang, Savannah Bee Honey Hot Sauce, Savannah Bee Wildflower Honey, soy sauce, rice vinegar and sesame oil to the saucepan. Cook the sauce until just warm. Remove from heat. Add the chicken pieces and toss to heavily coat. Arrange the heavily coated chicken pieces in a single layer in your baking dish and bake, uncovered, for 45 minutes. Increase the temperature to 450°F and bake 20 minutes longer or until the drumettes and flaps are nicely caramelized. During baking, turn the wings a few times so they brown evenly. To serve, garnish with toasted sesame seeds, sliced scallions and cilantro and serve warm with lime wedges.

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Apple Salad
Serves 8

For the sunflower honey-cottage
cheese vinaigrette:
½ cup Cottage cheese
¼ cup extra-virgin Olive oil
3 Tbsps Savannah Bee Company honey (we used Sunflower Honey)
3 Tbsps Apple cider vinegar
2 Tbps Dijon mustard
1 clove Garlic
Kosher salt and freshly ground
black pepper
Water for thinning, optional

For the salad:
1 bunch Tuscan kale, ribs removed and leaves chopped
1 Romaine lettuce heart, chopped
2 small Honeycrisp apples, cored
and thinly sliced
1 cup crumbled Feta cheese
2/3 cup dried Cranberries
½ cup roasted, salted Sunflower seeds

Make the vinaigrette: Combine the cottage cheese, oil, honey, vinegar, mustard, and garlic in a blender or food processor. Process until smooth, scraping down the sides as needed. Season with salt and pepper to taste. Thin with water to reach desired consistency. Salad: Combine kale and romaine in a large bowl. Divide the lettuce mixture evenly between serving bowls. Top with the apples, feta, cranberries, and sunflower seeds. To serve, drizzle with desired amount of dressing over each salad and serve.

Pro Tip: Add 3 tablespoons of the vinaigrette to the kale and toss to coat the leaves. Let stand 10 minutes to soften the kale before adding the remaining ingredients.

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Fall Grazing Board
Serves 6-8

1 (5.6 oz) container Savannah Bee Company® Raw Honey Comb
1/2 Cantaloupe, thinly sliced, rind removed
4 oz thinly sliced Prosciutto, wrapped around cantaloupe slices
1 Blood orange, sliced
1 Pear, halved, seeded and thinly sliced
4 oz Red wine raisins
2 oz pitted dates, sliced
3 Tangerines, peeled and halved
1 lb. seedless Grapes, washed
2-3 stalks Rosemary
4 oz Dark chocolate bar
1 (8 oz) wheel of Brie, room temperature
8 oz Pecan halves
8 oz Gouda, cubed
4 oz wedge Blue cheese, broken into pieces
4 oz Manchego cheese
1 seeded Baguette, thinly sliced
1 (5.5 oz)box Artisanal crackers

Prep your ingredients and choose a board that is roughly 13-inch x 20-inch. Begin with the larger items, choose a space for the honeycomb, brie, cantaloupe, pear and baguette. Then layer the fruits and cheeses starting from largest to smallest. It’s easiest to begin with the fresh fruit, then add in cheeses to fill space. Then, layer in dried fruit, crackers, pecan halves, and chocolate squares. Add the finishing touches—adjust items as necessary and garnish with rosemary. To serve, add a Savannah Bee Company® Raw Honey Comb Knife to your honeycomb and enjoy with friends!

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Whipped Feta with Honey-Roasted Tomatoes and Crostini
Serves 6

1 pint grape Tomatoes
2 Tbsps Olive oil
3 Tbsps Savannah Bee Company honey
(we used Tupelo Honey) plus more for drizzling
4 fresh Thyme sprigs, plus more for garnish
Salt and pepper
1 (8 oz) block Feta cheese
¼ cup Greek yogurt
Toasted artisan bread slices

Preheat the oven to 400°F. Toss together the tomatoes, oil, 1 tablespoon honey, and the thyme sprigs in a rimmed baking sheet or baking dish. Season with salt and pepper. Bake the tomatoes for 30 minutes or until they begin to burst and caramelize. To make the whipped feta, combine the feta, yogurt, and remaining 2 tablespoons honey in a food processor. Process until the mixture is smooth. Season with salt and pepper. To serve, spoon the whipped feta into a serving bowl. Top with the roasted tomatoes and drizzle with additional honey. Garnish with fresh thyme and serve with the crostini.

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Hot Honey Glazed Bacon
Serves 4-6

12 slices smoked thick-cut Bacon
1/3 cup Savannah Bee Company Hot Honey

Preheat oven to 400°F. Line a baking sheet with parchment paper. Place bacon on a prepared baking sheet in a single layer. Cook until beginning to render fat (about 10 minutes). While bacon is cooking, add the hot honey to a small saucepan over low heat and cook just until heated through and a thinner consistency. Remove bacon from the oven and brush the strips liberally with the hot honey. Return to the oven and roast until crispy and deeply caramelized (about 10-15 minutes). The bacon will crisp as it cools. For extra honey heat, turn the strips halfway through the roasting process, and brush the other side with the hot honey.

Pro Tip: For an extra pop of heat, sprinkle bacon with ¼ teaspoon of coarsely ground black pepper as it is cooling.

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Buffalo Chicken Burgers
Serves 4

1½ lbs ground Chicken
¼ cup dry Breadcrumbs
1 tsp Salt
2 tsps Garlic powder
1 tsp freshly ground Pepper
4 Hamburger buns
¼ cup Blue cheese dressing
¼ cup Blue cheese crumbles
1 cup shredded Lettuce
2 Tbsps Savannah Bee Company® Honey Hot Sauce, plus more for drizzling

To make the patties, gently combine the ground chicken, breadcrumbs, 2 tablespoons of the hot sauce, and the garlic powder. Shape the mixture into 4 patties. Sprinkle with salt and pepper. Preheat the grill to medium-high heat. Coat the burgers with cooking spray. Grill, covered with the grill lid, 5 minutes on each side or until the burgers are done. To serve, place the burgers on the bun bottoms. Drizzle with blue cheese dressing and extra hot sauce, if desired. Top with the blue cheese crumbles, shredded lettuce, and bun tops.

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Apple Spice Cake
Serves 10-12

For the cake:
¾ cup Vegetable oil
½ cup Sugar
¼ tsp ground Nutmeg
3 large Eggs
2 cups All-purpose flour
1½ tsps Baking soda
½ tsp Kosher salt
1 tsp ground Cinnamon
½ tsp ground Ginger
1 cup Pecans, chopped
½ cup Light brown sugar, firmly packed
3 cups shredded peeled Gala or Honeycrisp apples
¼ cup Savannah Bee Company honey (we used Pumpkin Spice Whipped Honey)

For the frosting:
2 tsps Vanilla extract
2 to 3 Tbsps whole Milk
1 (8 oz) block Cream cheese, softened (plus more if you like a thicker frosting)
¼ cup Unsalted butter, softened
1/3 cup Savannah Bee Company Pumpkin Spice Whipped Honey

Preheat the oven to 325°F. Heavily grease and flour a Bundt pan. (I use vegetable shortening for greasing.) Stir together the oil, honey, sugars, and eggs in a large bowl. Set aside. Whisk together the flour, salt, cinnamon, ginger, and nutmeg. Add the flour to the oil mixture, stirring until combined. Fold in the apples and nuts: Spread the batter evenly into the prepared pan. Bake for 50 to 55 minutes or until a wooden pick inserted in the center comes out with a few moist crumbs. Let the cake cool in the pan for 5 minutes. Run a knife around the edges and the center and turn out the cake onto a wire rack to cool completely.

Make the frosting: Beat the cream cheese and butter with an electric mixer until creamy. Add the honey and vanilla and beat until smooth. Add 2 tablespoons of milk and beat until smooth. Add more milk if needed to reach desired consistency. Allow cake to cool and place on a plate or cake stand. Schmear with the frosting and let it pour over the sides. Serve immediately.

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Crunchy Honey Granola
Makes 6 cups

Zest of 1 Orange
4 Tbsps Avocado oil
½ tsp Vanilla
1 cup Raisins (or sub any dried fruit)
3 cups Oats
1 cup Almonds, chopped
¼ cup Sunflower seeds
½ cup unsweetened Coconut flakes
¼ tsp Salt
¼ cup Flax seeds
¼ cup Dark brown sugar
1/3 cup  Savannah Bee Company Honey (we used Wildflower Honey)

Preheat oven to 350°F. Spray a baking sheet with non-stick baking spray. Set aside. In a sauce pan over medium heat, stir together honey, orange zest, oil, vanilla and salt. Heat until foaming and then heat for 15 more seconds. While honey mixture is heating, mix together dry ingredients. In a large bowl, stir together oats, almonds, raisins, seeds, coconut and brown sugar. Pour warm honey mixture over dry ingredients and toss to coat thoroughly. Scoop mixture onto the prepared baking sheet and press down with a spatula. Bake until golden brown (about 18 minutes). Rotate pan once during baking, but do not stir. Allow to cool COMPLETELY before breaking into large crunchy chunks. This is great served with yogurt and berries, but how about using it as a substitute “cobbler topper” for a quick fall dessert.